Chocolate Cinnamon Shortbread Cookies – a delicious recipe with butter, confectioners, ground cinnamon, vanilla, all-purpose, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line 2 large baking sheets with parchment. Using an electric mixer, beat butter, sugar, cinnamon and vanilla in a medium bowl until light and creamy.
2
Sift flour, cornstarch, and baking powder over butter mixture. Add 2 tsp water. Stir until well combined. Form dough into a 1-inch-thick disc. Wrap in plastic; chill for 30 mins.
3
Roll dough out between 2 sheets of parchment to a thickness of 1/8 inch. Use a 2-inch round fluted pastry cutter to cut dough into 45 rounds. Place on prepared trays. Bake for 12-15 mins or until firm to touch. Cool on wire rack, then transfer to baking sheet lined with clean parchment or wax paper.
4
Place chocolate in small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir until chocolate is melted and smooth. Remove from heat. Dip each cookie halfway into melted chocolate. Place a flower on center of each cookie. Leave to set before serving.
5264
kcal
Calories
48
g
Fat
1243
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 11 1/4 tbsp butter, at room temperature, 1 1/4 cup confectioners' sugar, 1 tbsp ground cinnamon, 1 tsp vanilla extract, and more.
Yes, Chocolate Cinnamon Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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